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Intellectual property and folklor
Müllerová, Martina ; Žikovská, Petra (advisor) ; Dobřichovský, Tomáš (referee)
INTELLECTUAL PROPERTY AND FOLKLORE Abstract This thesis focuses on folklore within intellectual property law and examines current and suggested means of its protection. Although the notion of traditional cultural expressions is relatively new for jurisprudence, it quickly becomes significant, partly due to its political connotations. The first part introduces four essential terms: intellectual property, folklore, indigenous peoples and public domain. Furthermore, it describes notions of indigenous customary law and domaine public payant. The second part focuses on the relation between intellectual property and folkore. It discusses its nature and various interests that are linked to it. The same part looks at folklore as a cultural heritage of humankind. It also outlines main problematic uses of fokloric works and illustrates them with numerous examples. In the end it mentions so called WIPO Fact-Finding Missions. The third part looks at foklore in the framework of standard intellectual property law. It is divided into three chapters, namely Copyright, Industrial Property Rights and Other means of protection. The fourth part is dedicated to sui generis law. It provides an overview of attempts to amend conventional system of intellectual property law in order to better suit the needs of folkore. It presents...
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Sledování jakostních parametrů pražené kávy během skladování v závislosti na balení
Müllerová, Martina
There were analyzed the amount of caffeine, amounts of polyphenols, color, sensory properties and the spectra were measured using near infrared spectroscopy in three kinds of coffee. Analyses were made after roasting coffees. The coffee was then packaged into three different types of packaging - paper, package with one-way valve and into a vakuum package, each series of samples were stored in three different conditions - normal conditions (20 °C, 40% RH), a fridge (4-6 °C, 80% RH) and variable conditions (15-30 °C, 40-60% RH). After three, six and nine months was then carried out analyses for all samples. Subsequently the differences between the baseline sample and the results in different time were evaluated and the results were compared. It was found out that coffee quality sharply decreased after three months, caffeine over time decreased slightly. Sum of polyphenols sharply decreasesd after 3 months and their value was at a similar level. The color of the coffee changed after 3 and 6 months rapidly, but then the colour approached the original surface.
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